TO DOPreheat oven to 205 degrees C.Mash potato with vegan butter, salt, pepper, and garlic powder. Mix with rice and avocado. Set aside.Cook onion and capsicum together in oil until softened. Set aside.Heat and mash the beans with chili powder, cumin, onion powder, salt, and pepper. Set aside.Heat and season the meat/tofu/TVP/tempeh with chili powder, cumin, onion powder, salt, and pepper. Set aside.In a non-stick casserole dish (or bread pan), layer the potato/rice/avocado, mashed beans, canned tomato, onion/capsicum, jalapeno/chipotle, vegan meat/TVP/tempeh/tofu, vegan cheese/cheese sauce, and top with corn chips. Bake in oven about 15 minutes, or until heated through. Serve topped with fresh torn cilantro and vegan sour cream.

If you can't get some of these ingredients, that's fine. I mean, it's hearty and delicious anyway even if you can't get some of these. I made this about 3 weeks ago for my flatmate and my boyfriend. My boyfriend is vegetarian, my flatmate an omnivore. Both loved it! Feel free to top with hot sauce.

"Society places too great a gap between its warriors and philosophers." -Unknown

TO DOPreheat oven to 205 C. Place tortilla chips in a baking dish (using a pie tin works well) and top with whatever you like from the pre-baking list. Bake 10 minutes, then top with whatever you like from the post-baking list.

TO DOPrepare the salad rolls*, then serve with sweet chili sauce for dipping.

*This YouTube video shows how to soften the wrappers and wrap the salad rolls. In Vietnamese cooking, they're called "spring rolls," but often that term is confused with Chinese spring rolls, which are made with a thin paper made with flour and water that is then deep-fried. These wrappers are made from tapioca starch, so your gluten issue shouldn't act up. http://www.youtube.com/watch?v=JTOgdljDwa0

TO DOCombine soy sauce, ginger, black pepper, sesame seeds, and sesame oil in a bowl JUST large enough to contain the ingredient list. I said these are all "to taste," but start with mostly soy sauce, then add in some sesame oil until you found a nice taste blend. Add in the pineapple juice (again, to taste), then the ginger, pepper, and sesame seeds. Then add in all the other ingredients EXCEPT THE RICE, and ensure they're well-coated. Whatever proportion you want is just fine. If you like lots of tofu, then put in lots of tofu. Prefer onion? Go for it. Up to you. Once you mix it, cover and put in the refrigerator for at least an hour (up to 48 hours).Heat a large pan (or wok) on medium high heat. Add in oil (sesame oil is great here) and add in the marinated ingredients, making sure not to dump in the marinade. Cook until softened, about 5 minutes or so, and then add the rice. Add in some more of the marinade to flavor the rice to your liking, then cook until heated through and serve.

Oh, and try this without the bun (or use a gluten-free bun)...chili "burger."

TO DOCombine all ingredients except the mushroom, greens, hummus, and bun into a pot and cook until heated through. Cook the portabello mushroom as you like (grilled, pan-fry, whatever) until heated through.Heat or grill the buns, spread with hummus on both sides (just go with me on this), place portabello mushroom cap on the bottom bun, then slop some chili onto it, then the leafy greens, then top with other side of bun.If you don't feel like the bun or don't want to do (or can't find) gluten-free buns, make this into a chili salad by slicing the mushroom, using lots of leafy greens, and omitting the hummus (or try mixing it into the chili). Then top the greens with the chili and sliced mushroom. Crush some tortilla chips onto it if you like.

TO DO

First: make the marinade. Making it in the bowl without adding anything is important so you can taste it. This is especially important if you're using meat. Soy sauce, pineapple juice, ginger powder, and sesame oil.Second: added the ingredients. I have chopped green bell pepper, pineapple, tomato (with seeds removed), onion, and baked tofu into bite-sized pieces. This can also be used for kabobs. Third: After cooking through and softening up a bit, I added cooked brown rice and heated that through (it was cold, leftover rice) and served. Because I used no raw meat, I was able to add more of the sauce during cooking to adjust the flavor.

"Society places too great a gap between its warriors and philosophers." -Unknown

This may be simple and no frills in comparison, but it's quick and good (at least to me).I just make some quinoa and season it with some pepper and garlic and top it with some steamed broccoli and black beans. Simple but it works. Hope maybe this helps ya.

If you have men who will exclude any of God's creatures from the shelter of compassion and pity, you will have men who will deal likewise with their fellow men. -St. Francis of Assisi

I have a blog i post all the meals i make up onto. I started doing all the cooking for my family since i went vegan so i could fix what i would eat and my dad is usually gone on trips and my mom hates cooking so it works out perfectly. I generally cook one dessert a week but everything else is healthy easy vegan meals. I don't have any recipes with fake meats or cheeses and stuff because I live in China so i can't get those and i don't really like them. The link is in my signature if you would like to check it out.